HUANG SHAN MAO FENG
YELLOW MOUNTAIN FURRY PEAK
GREEN TEA
★ PESTICIDE-FREE GARDENING
Daguyun, Huangshan, Anhui, China
Huang Shan Mao Feng is a classical Chinese green tea from the high mountains of Huangshan, known for its elegant, down-covered buds and refined leaf shape. Produced from carefully selected early spring material, it reflects precise timing in harvest and meticulous handcrafting that preserve its natural freshness and clarity. The infusion is clean and balanced, with a gentle vegetal sweetness, soft floral nuances, and a smooth, composed texture. MORE
AROMA
Floral, fruity
TASTE
Vegetal, fruity
CULTIVAR: Huang Shan Da Ye Zhong
HARVEST: Early spring (Pre-Qingming), 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Daguyun, Huangshan, Anhui, China
Huang Shan Mao Feng is a classical Chinese green tea from the high mountains of Huangshan, known for its elegant, down-covered buds and refined leaf shape. Produced from carefully selected early spring material, it reflects precise timing in harvest and meticulous handcrafting that preserve its natural freshness and clarity. The infusion is clean and balanced, with a gentle vegetal sweetness, soft floral nuances, and a smooth, composed texture. MORE
AROMA
Floral, fruity
TASTE
Vegetal, fruity
CULTIVAR: Huang Shan Da Ye Zhong
HARVEST: Early spring (Pre-Qingming), 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Huang Shan Mao Feng, often translated as "Huangshan Furry Peak," is one of China’s most esteemed green teas, with a legacy that dates back to the late Qing Dynasty (1644–1912). The name refers to its origin and appearance: the delicate, silvery hairs on the tender buds and the sharp, peak-like shape ("feng") of the processed leaves. Harvested in early spring, this tea is prized for its elegance, purity, and balance. Grown in the misty peaks of the 'Yellow Mountains', it has long been admired by scholars, poets, and connoisseurs, and is frequently listed among China’s top ten famous teas.
Tea cultivation in the Huangshan region dates back over a thousand years, with significant developments occurring during the Tang Dynasty (618-907 AD). However, this tea specifically gained recognition during the Qing Dynasty (1644-1912). Local legend attributes its name to an ancient tale involving a scholar who, while studying in the mountains, encountered a beautiful fairy who introduced him to the exquisite taste of the tea leaves. By the early 20th century, Huang Shan Mao Feng was included among the "Top Ten Famous Teas" of China, further solidifying its place in tea culture. Its production methods, emphasizing hand-picking and careful processing, have been passed down through generations, ensuring the tea retains its traditional qualities.
TERROIR
Huangshan, or Yellow Mountain, is a UNESCO World Heritage Site famous for its extraordinary granite peaks, ancient pine trees, and breathtaking scenery. The mountainous terrain of Huangshan provides an ideal microclimate for tea cultivation, featuring high elevations, rich soils, and a mix of fog and sunshine that create perfect growing conditions. The unique geographic setting of Huangshan impacts the tea's growth cycle. The mountainous altitude leads to slower leaf maturation, imparting a more complex flavor profile. Moreover, the mineral-rich soil contributes to the tea's distinct taste. The dense fog also protects the young tea plants, allowing them to flourish with minimal interference from harsh weather conditions.
Huang Shan Da Ye Zhong is a local tea plant variety cultivated in the Huangshan region, specifically selected for the production of traditional green tea. The name “Da Ye Zhong” translates as “large-leaf type,” referring to the relatively bigger, broader leaves compared to standard small-leaf cultivars used in many Chinese green teas. From a botanical perspective, it belongs to the Camellia sinensis species, typically classified closer to the var. assamica lineage or intermediate local populations adapted to the Huangshan mountain environment. These plants are well suited to higher elevations, cooler temperatures, and misty conditions, which contribute to slower leaf growth and higher accumulation of amino acids and aromatic compounds. In practical terms, Huang Shan Da Ye Zhong is valued for producing a softer, fuller, and more expressive liquor. Teas made from this cultivar often show a rounder body, gentle sweetness, and a slightly more pronounced aromatic profile compared to small-leaf cultivars, while still maintaining the clarity and elegance expected from high-grade Chinese green tea.
ORGANOLEPTICS
The dry leaf appearance is elegant and natural, with slender, slightly twisted leaves accompanied by fine, down-covered buds in a fresh green tone with pale silver accents. The aroma of the dry leaves is clean and restrained, expressing soft vegetal nuances with a light floral touch and a gentle sweet undertone. In a preheated gaiwan, the tea gradually opens up, the aroma becoming warmer and more layered, revealing notes of sweet corn, steamed greens, and a subtle creamy softness. After a brief rinse, the leaves fully open, and the aromatic profile becomes more expressive and rounded, combining fresh spring greenery with delicate floral nuances and a refined natural sweetness.
The aroma of the liquor in the empty cup is clean and transparent, with a soft, airy sweetness and gentle warm tones that emphasize clarity and balance. The taste is smooth, soft, and well-structured, with a calm and harmonious texture. From the first sips, a gentle sweetness and light umami appear, followed by fresh vegetal notes reminiscent of young greens and tender herbs, supported by a very subtle floral accent. The aftertaste is clean, refreshing, and persistent, with a soft returning sweetness and a composed, elegant finish. In the empty cup after drinking, a light sweet-floral aroma remains, with delicate creamy and warm grain-like nuances.
PRODUCTION
Huang Shan Mao Feng is produced according to a classical green tea processing method, where precision and speed are essential to preserve the freshness of early spring material. The process begins with careful hand-harvesting, typically selecting a bud with one or two young leaves at a very early stage of development, when the concentration of amino acids and aromatic compounds is at its peak.
After picking, the leaves undergo a short withering phase to reduce surface moisture and make them more pliable for further processing. This is followed by the critical step of pan-firing, traditionally carried out by hand in a wok, where the enzymatic oxidation is halted. During this stage, the producer carefully controls temperature and movement to fix the green character of the tea while shaping the leaves into their characteristic slightly twisted, pointed form.
Once fixation is complete, the leaves are gently shaped and partially dried through repeated, controlled heating and cooling cycles. This step refines both the appearance and the internal structure of the leaf, contributing to the tea’s smooth texture and balanced extraction. The final drying is done at lower temperatures to stabilize the tea, reduce moisture to a safe level for storage, and preserve its clean, delicate aromatic profile.
Huang Shan Mao Feng, often translated as "Huangshan Furry Peak," is one of China’s most esteemed green teas, with a legacy that dates back to the late Qing Dynasty (1644–1912). The name refers to its origin and appearance: the delicate, silvery hairs on the tender buds and the sharp, peak-like shape ("feng") of the processed leaves. Harvested in early spring, this tea is prized for its elegance, purity, and balance. Grown in the misty peaks of the 'Yellow Mountains', it has long been admired by scholars, poets, and connoisseurs, and is frequently listed among China’s top ten famous teas.
Tea cultivation in the Huangshan region dates back over a thousand years, with significant developments occurring during the Tang Dynasty (618-907 AD). However, this tea specifically gained recognition during the Qing Dynasty (1644-1912). Local legend attributes its name to an ancient tale involving a scholar who, while studying in the mountains, encountered a beautiful fairy who introduced him to the exquisite taste of the tea leaves. By the early 20th century, Huang Shan Mao Feng was included among the "Top Ten Famous Teas" of China, further solidifying its place in tea culture. Its production methods, emphasizing hand-picking and careful processing, have been passed down through generations, ensuring the tea retains its traditional qualities.
TERROIR
Huangshan, or Yellow Mountain, is a UNESCO World Heritage Site famous for its extraordinary granite peaks, ancient pine trees, and breathtaking scenery. The mountainous terrain of Huangshan provides an ideal microclimate for tea cultivation, featuring high elevations, rich soils, and a mix of fog and sunshine that create perfect growing conditions. The unique geographic setting of Huangshan impacts the tea's growth cycle. The mountainous altitude leads to slower leaf maturation, imparting a more complex flavor profile. Moreover, the mineral-rich soil contributes to the tea's distinct taste. The dense fog also protects the young tea plants, allowing them to flourish with minimal interference from harsh weather conditions.
Huang Shan Da Ye Zhong is a local tea plant variety cultivated in the Huangshan region, specifically selected for the production of traditional green tea. The name “Da Ye Zhong” translates as “large-leaf type,” referring to the relatively bigger, broader leaves compared to standard small-leaf cultivars used in many Chinese green teas. From a botanical perspective, it belongs to the Camellia sinensis species, typically classified closer to the var. assamica lineage or intermediate local populations adapted to the Huangshan mountain environment. These plants are well suited to higher elevations, cooler temperatures, and misty conditions, which contribute to slower leaf growth and higher accumulation of amino acids and aromatic compounds. In practical terms, Huang Shan Da Ye Zhong is valued for producing a softer, fuller, and more expressive liquor. Teas made from this cultivar often show a rounder body, gentle sweetness, and a slightly more pronounced aromatic profile compared to small-leaf cultivars, while still maintaining the clarity and elegance expected from high-grade Chinese green tea.
ORGANOLEPTICS
The dry leaf appearance is elegant and natural, with slender, slightly twisted leaves accompanied by fine, down-covered buds in a fresh green tone with pale silver accents. The aroma of the dry leaves is clean and restrained, expressing soft vegetal nuances with a light floral touch and a gentle sweet undertone. In a preheated gaiwan, the tea gradually opens up, the aroma becoming warmer and more layered, revealing notes of sweet corn, steamed greens, and a subtle creamy softness. After a brief rinse, the leaves fully open, and the aromatic profile becomes more expressive and rounded, combining fresh spring greenery with delicate floral nuances and a refined natural sweetness.
The aroma of the liquor in the empty cup is clean and transparent, with a soft, airy sweetness and gentle warm tones that emphasize clarity and balance. The taste is smooth, soft, and well-structured, with a calm and harmonious texture. From the first sips, a gentle sweetness and light umami appear, followed by fresh vegetal notes reminiscent of young greens and tender herbs, supported by a very subtle floral accent. The aftertaste is clean, refreshing, and persistent, with a soft returning sweetness and a composed, elegant finish. In the empty cup after drinking, a light sweet-floral aroma remains, with delicate creamy and warm grain-like nuances.
PRODUCTION
Huang Shan Mao Feng is produced according to a classical green tea processing method, where precision and speed are essential to preserve the freshness of early spring material. The process begins with careful hand-harvesting, typically selecting a bud with one or two young leaves at a very early stage of development, when the concentration of amino acids and aromatic compounds is at its peak.
After picking, the leaves undergo a short withering phase to reduce surface moisture and make them more pliable for further processing. This is followed by the critical step of pan-firing, traditionally carried out by hand in a wok, where the enzymatic oxidation is halted. During this stage, the producer carefully controls temperature and movement to fix the green character of the tea while shaping the leaves into their characteristic slightly twisted, pointed form.
Once fixation is complete, the leaves are gently shaped and partially dried through repeated, controlled heating and cooling cycles. This step refines both the appearance and the internal structure of the leaf, contributing to the tea’s smooth texture and balanced extraction. The final drying is done at lower temperatures to stabilize the tea, reduce moisture to a safe level for storage, and preserve its clean, delicate aromatic profile.
CHINA CLASSICS
Explore more Chinese classic teas within the AN SHIM TEA Collection.